Abby's gluten free carrot cake with yogurt sauce

 12 oz carrots peeled and shreadded

2/3 c. sugar

1/4 c. light olive oil

1/3 c. milk

3 large eggs

2 t. vanilla

1 t. baking powder

1/2 t. soda

3/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

1 1/3 c. almond flour

2/3 c. gf flour

mix suagr oil, milk, eggs, anilla, baking powder, soda, cinn nutmeg and salt until sugar is desolved. add carrots and mix.  add flour and mix until just combined. 

pour into 8x8 pan greased and bake at 350, for 25-30 min. 

sauce:

1/2 cup greek yogurt

4 oz cream cheese softened

1/4 t. vanilla

pinch salt. 

mix all together and top individual servings of cake. 

Lemon Bunt cake

 3 cups flour

2 t. baking powder

mix set aside

in diff bowl, mix

1 cup butter

2 cups sugar

1 t. salt

beat.

add 3 eggs one at a time and beat. 

add 2 table spoons lemon zest

1/4 c. lemon juice 

1 t. vanilla

beat. 

mix in half of flour mix 

then 1 cup milk 

then rest of flour. 

Prepare bunt pan with spray. pour in. bake at 350 for 50 min. 

glaze:

1/2 cup sugar

1/4 c. lemon juice

microwave for 1 min. 

frosting:

2 cups powdered sugar

3 T. lemon juice 

Let cake cook in pan 10 min then turn on to rack. cool completely and poke holes in cake and brush on glaze. once done, drizzle frosting on. 

Gluten-Free Almond Bundt Cake

This delicious recipe is from the King Arthur flour site. Even if you are not gluten intolerant, you will like this cake.

CAKE:

1 1/2 cups Gluten-Free Multi-Purpose Flour

1 tsp. xanthan gum

1 1/2 cups almond flour, white rice flour, or brown rice flour or a combination of both rice flours

1 cup of sugar 

1/2 cup (8 tablespoons) unsalted butter, softened (I've used salted butter before and it turned out great!)

2 T. vegetable oil

1 tsp. salt

2 tsp. baking powder

2 tsp. vanilla extract

1/2 tsp. almond extract

4 large eggs

2/3 cups room temperature milk 

GLAZE:

1 C. confectioners sugar

1/4 tsp. almond extract

2 - 3 T. heavy cream

INSTRUCTIONS:

Preheat the oven to 325 degrees F.

To make the cake: In a medium bowl, whisk together the flours and xanthan gum.

In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.

Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.

Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for one minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.

Bake the cake for 50-60 minutes, about 3-4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210 degrees F. or higher.

Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.

To make glaze:

Whisk the glaze ingredients together and drizzle over warm or cooled cake.

Chocolate Fudge Avocado Cake

This sugar-free gluten-free cake is fabulous!

3 (1 1/4 cups) medium ripe avocados, mashed
4 eggs
1 cup honey
1 cup unsweetened cocoa powder (I used about a 1/2 -3/4 cup of cocoa)
1 cup almond flour
1 1/2 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt

Prepare the cake: Preheat oven to 350 F. Blend all cake ingredients in a food processor until smooth. Bake in a spray-coated-9-inch cake pan for 25-35 minutes until done. Or bake in 2 spray-coated round cake pans for 20-30 minutes. Cool completely before adding frosting.

FROSTING:
2 (3/4 cup) medium ripe avocados, mashed
1/2 cup honey
1/2 cup unsweetened cocoa powder (I used about 1/4 cup)
2 T. coconut oil

Prepare the frosting: Blend all ingredients until smooth. Chill at least 30 minutes before spreading on cake. Makes 6 to 8 servings.

Brooke's VANILLA DREAM CAKE

INGREDIENTS:

• 2 1/4 cups all purpose flour
• 
2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups water
• 2 cups sugar
• 6 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 1 vanilla bean, scraped
• 2 large eggs

 

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• up to 3 tablespoons milk

DIRECTIONS:

Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt. 

In a medium saucepan over medium high heat, combine water and sugar. Bring to a simmer and stir until sugar dissolves, about 1 minute. Remove from heat and add butter, stirring until melted. Let cool completely (about 20 minutes in the fridge) and then whisk in vegetable oil, vanilla extract and the scrapings from the vanilla bean. Beat in eggs. Whisk in dry ingredients, until smooth. 

Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans until cool to the touch - then frost. 

Vanilla Buttercream: In a stand mixer with the paddle attachment, cream butter until light and fluffy. Add powdered sugar 1 cup at a time, mixing thoroughly after each addition. Increase speed to medium and add vanilla extract. Add 2 tablespoons of milk and beat for 3 minutes. If your frosting is too thick, add remaining 1 tablespoon of milk. 

To assemble: Assemble the 2 layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop the cake into the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge if not serving within the next couple of hours. Let cake come to room temperature before serving (let cake sit on counter for about 30 minutes before serving to warm up!

Vanilla Cake with Mascapone Icing and Raspberries

Yield: Yields one 9-inch cake.

Servings: 12

Ingredients

For the cake layers:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• All-purpose flour for the pan
• 12 oz. (3 cups) cake flour
• 1 Tbs. plus 1 tsp. baking powder
• 3/4 tsp. table salt
• 1-3/4 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2 tsp. pure vanilla extract
• 1 cup whole milk
• 6 large egg whites, at room temperature

For the frosting:

• 1 lb. mascarpone cheese, at room temperature
• 2 cups heavy cream
• 2/3 cup granulated sugar
• Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract
• Pinch table salt

• 2 pints raspberries, rinsed and patted dry

• Preparation

  Make the cake:

  • Position a rack in the center of the oven and heat the       oven to 350°F. Grease the bottom and sides of two 9-     inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess.
  • Sift the cake flour, baking powder, and salt onto a paper plate or into a medium bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand-held electric mixer) on medium speed until smooth, 1 min. Add 1-1/2 cups of the sugar and the vanilla bean seeds or extract. Continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Oon low speed, add the one-third of the dry ingredients at a time, alternating with 1/2 cup of the milk at a time, beginning and ending with the flour. After the last addition, scrape the bowl and mix for about 30 seconds to mix the batter fully.
  • In a medium bowl, beat the egg whites with an electric mixer (a stand mixer fitted with the whisk attachment or a hand-held) on medium-high speed until soft peaks form. Increase the speed to high and gradually add the remaining 1/4 cup sugar. Continue beating until the whites form medium-firm peaks. Using a rubber spatula, scoop up about one-quarter of the whites and stir them gently into the cake batter to lighten it. Gently fold in the remaining whites until just blended.
  • Scrape the batter evenly into the prepared pans. Bake until the tops are light brown and a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 min. Set the pans on a rack and let cool for about 15 min. Run a  knife between the cake and the pan to loosen each cake. Invert the layers onto a rack, lift off the pans and peel away the parchment. Let cool completely.

  • Make the frosting: 

    • In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy.

    • Assemble the cake: 

      • Using your hands, gently brush away any excess crumbs from the layers. Set one cake layer, top side down, on a flat serving plate. To protect the plate from smears, slide small strips of foil or parchment under the bottom of the cake to cover the plate. Using a metal spatula or the back edge of a table knife, spread about 2 cups of the frosting evenly over the layer. Arrange about half the berries in a single layer on the frosting but leave a half-inch ring of space around the edge of the cake uncovered. Place the second cake layer, top side down, on top of the frosting. Be sure the sides are aligned and then press gently on the layer. Apply a very thin layer of frosting over the entire cake to seal in any stray crumbs. Chill in the refrigerator for 5 min. Spread the remaining frosting over the top and sides of the cake, leaving lots of swirls and peaks on the top. Garnish the top with remaining berries. Carefully remove the foil or parchment strips from under the cake. Refrigerate the cake for 4 hours or up to two days. To keep the fruit looking fresh, cover the cake loosely with plastic after it has chilled for 1 hour.
      • Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer. 
        
        

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Tofu Chocolate Pound Cake/Brownie

1 block soft/silken tofu
1 cup sugar (brown sugar is preferred)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1/2 - 1 cup hot water

Mix together, batter should be like cake batter. Bake 30-40 minutes at 350 degrees.

Almond Sheet Cake Heavenly Goodness...

I got this recipe from my friend Codee and it is absolutely DELICIOUS!! But then again I love anything with almond extract.  Really though it is so so good! Its really light and creamy with the perfect amount of frosting.
I guess it is a Finnish recipe that she got from one of her friends....

Dry Ingredients

2 cups flour
2 cups sugar(I did about 1 1/4-1/2 cups and it was still plenty sweet for me)
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract(I probably did about 1 1/4-1 1/2 tsp, but just do it to taste)
3 cups powdered sugar

Combine butter and powdered sugar until well mixed, add in milk and almond extract, until desired consistency.

Cheesecake Factory Pumpkin Cheesecake

CRUST

1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon


FILLING

1 cup whipping cream, unwhipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
1/2 teaspoon clove
1/3 cup pecan halves

Directions:

1
Set oven to 350 degrees (300 degrees for convection-bake oven).
2
Prepare a 10-inch springform pan.
3
To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
4
Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
5
Press the mixture into the bottom of the pan.
6
For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
7
In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
8
Add in eggs one at a time and beat the mixture until fluffy.
9
Stir in pumpkin puree, ginger, cinnamon and cloves.
10
Remove the whipped cream from the refrigerator and lightly whisk to reblend.
11
Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
12
Pour the mixture into preapred crust.
13
Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
14
Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
15
Bake for 60-70 minutes.
16
Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
17
Remove the sides of the springform pan.
18
Just before serving place the pecan halves on top of the cheescake in a ring around the edges.

Print This Recipe

Read more: http://www.food.com/recipe/the-cheesecake-factorys-pumpkin-ginger-cheesecake-197011#ixzz1e0E0elj0

birthday chiffon shortcake

*from smitten kitchen

Cake layers:
2 1/4 cups sifted cake flour
1 1/2 cups superfine or regular sugar, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 teaspoon cream of tartar


1. Make cake layers: Preheat the oven to 325°F. Have two 9-inch round cake pans ready, lined with parchment paper that has been lightly sprayed with cooking spray, but otherwise ungreased. (Alternatively, this recipe yields on classic tube chiffon cake. Leave the cake pan ungreased, and use one with a removable bottom.)

2. Sift the flour, 1 1/4 cups sugar, baking powder and salt together twice into a large bowl.

3. In a another bowl, beat the yolks, water, oil, zest and vanilla on high speed until smooth. Stir into the flour mixture until smooth. In another large bowl, or the bowl of your stand mixer, beat the egg whites with the cream of tartar until soft peaks are formed. Add the remaining 1/4 cup sugar, and beat on high speed until the peaks are stiff but not dry.

4. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Do so gently, only until the egg whites are no longer visible. Overdoing it will deflate the egg whites, and yield a denser, shorter cake.

5. Scrape the batter into the two prepared pans and spread evenly. Bake them until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean 40 min

6. Let cakes cool on a cooling rack for at least an hour (or, if in a tube pan, upside down over a bottleneck or resting the pan on four glasses for at least 1 1/2 hours). When completely cool, run a knife around the sides to release, then flip out onto a plate and then another plate.

7. then cut each cake in half. ( I only did a 3 layer, and I will probably freeze the left over for a trifle sometime. but you could do all 4 too)

I made this whipped cream, but intead of brown sugar, I did powdered sugar and added a bit of lemon zest.

I took a little of the whipped cream mix and added chopped strawberries and added that to the middle of the layers.

birthday chocolate cupcakes

1 choc. cake mix (devils food)
Bake in 2 round and let cool completely

In a bowl beat until fluffy
1- 8 oz. cream cheese
2/3 C. brown sugar
1 tsp. vanilla
1/8 tsp. salt
Fold in 2 Cups of whipped whipping cream(1 pint)

Banana Cake

Beat together:
1/2 c. shortening
1 1/2 c. sugar

Add to shortening and sugar and beat until foamy:
3 eggs

Add and then beat:
3/4 c. buttermilk
2 c. flour
1 t. soda
1/2 t. salt

Add and then beat:
1 t. vanilla
3 or 4 mashed bananas

Pour into greased and lightly floured pan at 350 degrees for about 35 minutes. Frost with your favorite cream cheese icing.
I use a jelly roll pan so that the cake isn't so thick and it get's nice and done.
Enjoy!!!!!!!! This is Danette Downey's recipe.

Laurie and Amy's Amazing Chocolate Cake

This recipe is from two friends of mine and it is truly the finest chocolate cake that I have ever had in the USA!! (Switzerland is hard to compete with, okay?!)

1 3/4 cups boiling water
6 oz. semisweet chocolate, coarsely chopped, OR chocolate chips (for a double recipe, use 15 oz. chocolate chips, which equals 2 1/2 cups.)
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
10 oz (2 1/2 sticks) butter, softened
1 3/4 cups packed dark brown sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Line two 9-inch round cake pans with circles of wax paper or baking parchment.
Pour the boiling water over the chocolate chips. Add cocoa and stir until mixture is smooth. Set aside to cool. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.

Pour batter into pans and bake 30-40 minutes, or until a cake tester inserted into the middle comes out completely clean. Cool for 10-15 minutes; remove from pans. Wrap in double layers of plastic wrap while still warm and freeze. Double recipe makes two 10" layers plus two 8" layers or four 9" layers. Never fill pans more than 2/3 full.

Frosting:

1 1/4 cups plus 2 T. butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened cocoa powder (For really dark frosting, use part Hershey's Special Dark Cocoa, about 4 T.)
2 tsp. vanilla
1/4 cup plus 2 T. Milk

Cream butter with electric mixer. Whisk together sugar and cocoa. Beat one-third of the sugar/cocoa mixture into the butter. Mix in vanilla. Add the rest of the sugar/cocoa mixture alternately with milk and beat until frosting is smooth.

When cake is frozen solid, frost between the two layers and spread a thin layer over the whole cake. Freeze again for about 20 minutes. Frost again. Repeat if desired. (Frost the last time on the day you plan to serve the cake and let it stand at room temperature to thaw.)

Tips:
-*The best kind is Saco Premium Cocoa, which comes in a round container with a picture of a baker on the front.
-I doubled this and it made 4 perfect 9" layers.
-I liked the frosting best with about 1/2 cup Hershey's Special Dark Cocoa and 1/2 cup regular unsweetened cocoa.
-If you don't have time to frost and freeze the cake, freeze the layers, and frost the cake while still frozen. Use about 1/4 of frosting between layers, 1/2 on sides of cake and remaining 1/4 of frosting on top of cake.
-A few good decorating/cake baking tips can be found at: http://www.hospitalitymanagementschools.net/blog/2010/cake-decorating-tips-to-remember/

choclolate chocolate chip zucchini cake

Cream together:
1/2 c. Soft butter
1/2 c. coconut oil
1 c. sugar (the real recipe calls for 1 3/4 cup which is too sweet for us)

Then add:
2 eggs
1 t. vanilla
1/2 c. sour milk. You can use buttermilk which we like, or you can put 1 1/2 tsp. of lemon juice in with some regular milk to make it sour.  

Then Add:
2 1/2 cups flour
4 T. cocoa powder (or organic cacao powder which is healthier)
1 t. soda
1/2 t. salt
a shake of cinnamon

Once all mixed, add 2 c. grated zucchini, and 1/2 cup chocolate chips.

Pour into a 9x13 pan and bake at 325 for 45 min.

*VEGAN version:  substitute the butter with coconut oil; substitute the eggs with 1 whole mashed banana, and substitute the milk with unsweetened plain almond milk, however, DO NOT add lemon juice to almond milk.

Carrot Cake

2 C. Grated carrots

1 C. Chopped nuts(optional)

1 C. Apple Sauce

3 C. Flour

1/2 t. Salt

2 C. Sugar

1 1/2 C. light olive oil or coconut oil

3 Eggs

1 t. Baking Soda

1 t. Cinnamon

1 1/2 t. Vanilla

*Mix all dry ingredients together. Then add oil, beat well. Then add eggs one at a time, beating after each one. Add carrots, nuts, and apple sauce. Mix well.

*Bake @ 350 for 40-45 min Ice with cream cheese icing or apple sauce.

Apple Cake

Ingredients:

1 1/4 c. oil

2 c. sugar

3 eggs

3 c. flour

1 tsp. soda

1 tsp. salt

1 tsp. cinnamon

2 tsp. vanilla

3 c. chopped peeled apples

Directions:

Mix first three ingredients.  Add rest of ingredients.  Mix on medium, until well beaten.  Pour in bundt pan.  Spread crisco (cooking spray, shortening) in pan and dust with sugar.  Bake at 350 degrees for 45 to 50 minutes.  Let sit for 5 minutes.  Cover with carmel sauce.

Carmel Sauce:

1 stick butter

1 c. brown sugar

1/4 c. canned milk

Bring to a full boil.  Take off heat and pour over cake.

Angel Food Cake

1 2/3 c. egg whites - let stand to room temperature

Sift and set aside:

1 cup flour

2 T. cornstarch

3/4 c. sugar

Beat egg whites and while beating add:

1/2 tsp. salt

1 1/2 tsp. cream tartar

1 tsp. almond flavoring

1 tsp. vanilla

Beat egg whites until stiff.

Sprinkle in while mixing:

1 cup sugar

Gradually fold in by hand the dry mixture.

Bake at 375 degrees in ungreased angel food cake pan for 35 - 40 minutes.

 

Sour Cream Coffee Cake

Ingredients:

1 egg

1/2 c. sugar

1 T. melted butter

1 c. sour cream

1 tsp. vanilla

1 1/2 c. sifted flour

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

Directions:

Beat egg until frothy; beat in sugar and butter.  Cream until fluffy.  Add sour cream and vanilla. Blend well.  Sift dry ingredients together; add to sour cream mixture.  Blend thoroughly.  Pour into greased 8 inch square pan.  sprinkle brown sugar topping evenly over batter. Bake 375 degrees for 25-30 min.  Serves 6 - 8 people.

Brown Sugar Topping

Mix until crumbly:

1/2 c. brown sugar

2 T. flour

1/2 tsp. cinnamon

2 T. softened butter

Sour Cream Chocolate Cake - Jeff's specialty

Mix all ingredients one at a time on low for about 30 seconds between each ingredient, then mix on high for three minutes:

2 c. flour

2 c. sugar

1 c. water

3/4 c. sour cream

1/4 c. shortening

1 1/4 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1/2 tsp. baking powder

2 eggs

4 oz. melted chocolate

Bake at 350 degrees for 30 round pan; 40 minutes for oblong pans.

Icing:

Blend:

1/3 c. butter

3 oz. melted chocolate

Beat in 3 c. powdered sugar.  

Stir in 1/2 c. sour cream

2 tsp. vanilla